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Russian cuisine
Schi (Щи)
Ingredients
- Pickled cabbage – a pound and half
- 1 Turnip
- Celery root
- Parsley root
- Parsnip root (where available)
- 4-5 midsize pickled tomatoes
- Dill, parsley, laurel leaf, garlic
Cooking
Take a thick-bottomed and thick-walled pot, chop all the roots (carrot, celery, turnip, parsnip) into small cubes and add them.
Rinse the pickled cabbage and add it to the pot, smash the tomatoes with a fork and add also. Then pour a cup of hot water and let it cook on a very, very slow burn for about an hour.
Then simply add hot water if you want a vegetarian dish, or pour precooked beef broth. Add spices, half a teaspoon of sugar, and let it cook for some 20 minutes. Be careful with salt, since the cabbage is supposedly quite salty when pickled.
The other way to cook this soup is to put the pre-cooked cabbage plus mix into small clay cooking pots, pour in hot water or broth and finish cooking in the oven.
